Preparation

Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add chopped onion and jalapeño; cook, stirring often, until the onion starts to turn golden, about 5 minutes. Add carrots, lentils and water. Bring to a boil. Add turmeric, cover and simmer until the carrots and lentils are tender, 15 to 20 minutes.

Meanwhile, heat the remaining 1 1/2 teaspoons oil in a small skillet over medium heat. Add sliced onion and cook, stirring often, until it turns medium brown, about 10 minutes.

Transfer the lentil mixture to a food processor or blender and puree, in batches if necessary, until smooth. Add a little water if necessary. (Use caution when pureeing hot liquids.) Return the puree to the pot. Stir in lime juice and season with salt and pepper.

Ladle the soup into bowls. Top each serving with sautéed onions, egg slices and snow peas and sprinkle with cilantro.

Tips & Notes

Tip: To hard-boil eggs, place in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover with ice-cold water. Let stand until cool enough to handle before peeling.